Chinese Food
Dog cartoon biscuit
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Let's have a look at the Q Meng biscuit.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:After the butter is softened at room temperature, add sugar powder and salt. Press evenly with a scraper.
Step3:Add the broken egg liquid in several times. Mix and blend.
Step4:Sift the flour and milk powder and add them to the butter paste. Use a scraper to mix until there is no dry powder and then knead them into a ball.
Step5:Take 120g of dough and add in cocoa powder. Mix well. Finish cocoa dough.
Step6:Divide the dough into about 8g each. Round it and press it into the dog's face. Make the cocoa dough into the dog's ears and nose according to the proportion (you can match it freely according to your preference). The prepared biscuits are discharged into the baking tray lined with oilcloth at intervals.
Step7:Intelligent oven. Heat up and down 170 degrees in advance. Bake in the middle layer for about 15 minutes.
Step8:Bake the biscuits until they are beautiful in color. Put them on the net rack and cool them thoroughly, then decorate them with melted chocolate properly.
Step9:Hello. Cute Wang.
Cooking tips:1. The butter should be softened in advance until the fingers can be easily pressed. Use the scraper to press and mix well. No need to send. Eggs must also be reheated for reuse. 2. The flour used in the material is medium gluten flour. The dough is more flexible. It is easy to keep the shape of cartoon biscuit. 3. It will take a long time to make shape. The dough must be wrapped to prevent drying. The ear and nose should be moistened with water or egg liquid and then glued on to avoid falling off. Shape and style can match and assemble all kinds of cute puppies and other cartoon shapes according to their preferences. 4. The baking temperature and time are for reference only. The biscuit can be put for a few minutes after baking and then out of the oven. Please adjust the temperature performance of each oven properly. There are skills in making delicious dishes.
